Twogatherly

Shalgam

Shalgam ki sabji is a dhaba style Punjabi turnip curry cooked with browned onions, tomatoes and everyday Indian spices. This turnip recipe has a medium...

Shalgam

Ingredients

  • 3.0 medium Onion
  • 2.0 medium Tomato
  • 500.0 g Turnip
  • 2.0 tsp Fenugreek Leaves
  • 2.0 slits Green Chilli
  • 3.0 tbsp Coriander Leaves
  • 4.0 tbsp Mustard Oil
  • 0.5 tsp Turmeric Powder
  • 1.0 tsp Red Chilli Powder
  • 2.0 tsp Salt
  • 2.0 cup Water
  • 0.5 tsp Garam Masala
  • 2.0 tsp Coriander Powder
  • 0.5 tsp Cumin Powder
  • 2.0 tsp Ginger Garlic Paste

Cooking Steps

  1. Peel the turnips, trim the ends and rinse well. Cut into medium-sized cubes, not too small and not too large, so they cook evenly and hold shape.Note: If turnips taste sharp or bitter, soak in salted water for 15 to 20 minutes. Drain well before cooking.
  2. Finely chop the onions and tomatoes. Slit the green chillies.
  3. Crush kasuri methi between your palms and keep ready. Measure all the spice powders and the ginger garlic paste. Keep them nearby for easy cooking.
  4. Heat mustard oil in a heavy kadai or a pan until it just begins to smoke lightly. Reduce the heat.
  5. Add finely chopped onions and sauté on medium-low to medium heat, until deep golden brown. Stir regularly and cook patiently as this step builds the base flavor.
  6. Add ginger-garlic paste and slit green chillies. Sauté briefly until the raw aroma of ginger and garlic disappears.
  7. Lower the heat or switch off the heat and add turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder. Mix quickly so that the spices do not burn.
  8. Immediately add chopped tomatoes and cook on medium heat until they soften completely and the oil starts separating from the masala. The mixture should look thick and glossy.
  9. Add the diced turnips and salt. Mix well so the masala coats the turnip pieces evenly.
  10. Add water and mix well. Cover and cook on medium-low to medium heat, stirring occasionally, until the turnips are tender but still hold their shape.
  11. Add crushed kasuri methi and chopped coriander leaves. Mix well. Switch off the heat and let the turnip curry rest for a few minutes before serving.
  12. You can opt to garnish with chopped coriander leaves while serving. Serve shalgam ki sabji hot or warm with roti, naan, paratha or steamed rice.